Berry Delicious Vegan Delights Pancakes

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Berry Delicious Vegan Delights Pancakes

If it’s true that we eat first with our eyes, then these waffles are a feast! These are the trifecta – they look great, taste great, and are great for you! Megan, the recipe’s creator, adapted it from a recipe in Vegetarian Times, and in absolute fairness, both her photo and her recipe put the original recipe and photo to shame. (You could take a look for yourself.) Megan lives in Alberta with her husband and a “giant fuzzball, Apollo.” Her passions are cookbooks, blogging, reading, and especially baking.

Don’t you love it when something that looks so good and tastes so good is also good for you? Blueberries, raspberries, and strawberries are disease fighting, immune-system building superstars. (Read some details below.) Here’s the recipe.

Blueberry Sourdough Pancakes
Makes 10 pancakes
Adapted from Vegetarian Times (March 2011 issue)
The night before feed your starter and make sure it’s active.

Ingredients:
• 1 1/4 cup (200g) 100% hydration sourdough starter
• 1 tablespoon (11g) canola oil
• 1 tablespoon (21g) maple syrup or agave
• 1/2 – 3/4 cup (110-165g) non-dairy milk
• 1 cup (144g) all-purpose flour or white whole wheat flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 1/4 cups (150g) blueberries, fresh or frozen

Directions:
Whisk together the starter, oil, syrup and 1/2 cup of milk. Combine flour with baking powder, baking soda, and salt in a separate bowl. Stir flour mixture into batter, adding 1/4 cup more milk if needed. If using fresh, fold in blueberries. Let sit 5 to 10 minutes.
If using frozen blueberries, stir in right before cooking.
Heat griddle or skillet over medium-high heat. Reduce heat to medium, and coat with cooking spray. Pour about 1/4 cup batter per pancake into skillet. Cook 1 to 1 1/2 minutes on each side, or until golden.
These pair well with some maple syrup, or top them like I did with some raspberries and strawberries simmered with some maple syrup.

Blueberries — Research shows that blueberries may protect brain cells and help protect age-related memory loss. They contain phytonutrients that may help prevent heart disease and cancer. They’re loaded with vitamin C and iron.
Raspberries — These tasty beauties are full of disease-fighting fiber which help lower cholesterol and protect against digestive diseases. Their vitamin C and phytochemicals show anticancer properties.
Strawberries — These berries also have lots of fiber and vitamin C (more than oranges and grapefruit) to fight diseases and increase immunity. They contain ellagic acid which protects against cancer and inflammation.

Sources:
cookbookaficianado.files.wordpress.com
Hornick, Betsy, 101 Best Super Foods

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